Delicious new potatoes coated in olive oil, lemon juice and Greek herbs and baked to perfection before getting a sprinkling of feta and fresh thyme. There are roast potatoes, and then there are roasted Greek Potatoes. These are next level. Crispy on the outside and light and fluffy inside. The perfect addition to any BBQ or picnic this summer.
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This is a favourite summer side dish of ours, however you could turn it into a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
If you are looking for some other potato salad recipes to try, then why not try our Mustard Potato Salad, No Mayo Potato Salad, Mediterranean Potato Salad or Roasted Sweet Potato Salad.
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What are Greek Potatoes?
It is basically a Greek potato salad. We have kept the ingredients fairly simple here, but we have used all our favourite Greek flavours. The potatoes are coated in olive oil and lemon juice to get them nice and crispy, but still light and fresh.
They are then coated in a mixture of crushed garlic and dried oregano and thyme. After the are baked to the perfect crispiness, we serve them in a bowl with some fresh thyme (optional) and a liberal scattering of feta.
Why You Will Love Them
- A great twist on a potato salad - Potato salad is a must at a BBQ, but it can get a little boring having it the same way all the time. Skip the mayo drenched potato salad and make this Greek potato salad instead.
- Delicious Greek flavours - All your favourite Greek flavours in a potato salad.
- Perfect for a BBQ or picnic - This side dish will go down very well with your guests.
- Great for making a huge batch - You can easily double or triple this recipe if you have a lots of people to serve.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - There are so many varieties of potatoes out there, it can be hard to know which ones to use for roast potatoes. We have used baby potatoes and the main thing to go for is waxy over starchy as they hold their shape well when boiled. We always use new potatoes, like Jersey or Cornish, for this reason. Go for potatoes that are all around the same size as they will cook evenly.
- Oil - Try to use the best quality extra virgin olive oil that you can, as you really will be able to taste the difference.
- Lemon - This adds a real freshness to the potatoes and is a key in Greek cuisine.
- Garlic - The more garlic the better we say. Fresh is always best, but you can save yourself some time by using some ready chopped garlic from a jar.
- Herbs - We used dried oregano and thyme and then finished it off with some fresh thyme too.
- Feta - Everything is better with feta, right? It is not a Greek dish without it. Try to use authentic feta, as you really will be able to taste the difference.
More ingredient substitutions and variations can be found in the recipe card.
How to make Greek potatoes - Step by Step
Prep: Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7
- Step 1: Chop the potatoes into wedges. Put the chopped potatoes in boiling water (a), bring back to the boil and par-boil for 6-7 minutes (b).
- Step 2: Drain the potatoes and add the rest of the ingredients and mix well.
- Step 3: Transfer to a baking tray and arrange in a single layer. Put into the oven and bake for 40 minutes.
- Step 4: Transfer the baked potatoes to a plate and sprinkle with feta and fresh thyme leaves.
Serving Suggestions
These potatoes are a great addition to a BBQ and a nice alternative to the usual heavy and creamy potato salads. So, they will go well with all the standard BBQ food. Here are some of our favourites for you to try:
- Hidden Vegetable Beef Burgers
- Chicken Tikka Skewers
- Cajun Chicken Burgers
- Honey and Lime Chicken
- Peri Peri Chicken
- Hidden Vegetable Beef Burgers
- Vegetable and Halloumi Kebabs
- Greek Chicken Skewers
If you want something to dip these amazing potatoes into, then try our Homemade Tzatziki Recipe.
Storage
Store: You can keep this in an air tight container in the fridge for up to 3 days.
Freeze: We wouldn't recommend freezing this Greek potato salad.
Reheat: Put them in the oven for about 15-20 minutes to reheat and the feta will get a little bit melty. However, if we have any leftovers of this (which doesn't happen very often), then we just eat it cold as it tastes just as good that way. If you do reheat it, add a squeeze of lemon before serving to freshen it up a bit.
Dannii's Top Tips
- You can reheat these potatoes in the oven for 15-20 minutes or eat leftovers cold. If reheating, add a squeeze of lemon before serving.
- Keep this dish vegan by leaving out the feta cheese.
- Turn it into a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
- Add some fresh dill before serving for some extra Greek flavours.
Frequently Asked Questions
Yes, we like to because it helps to make sure that the potatoes are nice and fluffy inside when they are roasted.
Yes, as long as you make sure there is no cross contamination then this can be gluten free.
If you wanted to keep these warm to serve, then cover them in foil until you are ready to serve.
Yes, these can be made in advance and then kept in an air tight container until you are ready to serve. We do think that these are best served warm though.
Potato salad is believed to have originated in Germany. It is very popular in the US now, and thought to have come from recipes brought to the States by German and other European immigrants during the nineteenth century.
More Potato Recipes
If you've tried these Greek potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Greek Potatoes
Ingredients
- 700 g (1.5 lb) of New potatoes
- 2 tablespoon of Olive oil
- 0.5 Lemon - juice only
- 1 Lemon - cut into quarters
- 1 pinch of Sea salt and ground black pepper
- 1 tablespoon of Dried oregano
- 1 tablespoon of Dried thyme
- 1 tablespoon of Fresh thyme
- 30 g (1 oz) of Feta
Instructions
- Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
- Chop 700 g of New potatoes into wedges.
- Put the chopped potatoes into boiling water, bring back to the boil and par-boil for 6-7 minutes.
- Drain the potatoes and put into a bowl with 2 tbsp of Olive oil, juice of 0.5 Lemon, 1 tbsp of Dried oregano, 1 tbsp of Dried thyme and 1 pinch of Sea salt and ground black pepper and mix well.
- Transfer to a baking dish, add 1 Lemon, cut into quarters.
- Put into the oven and bake for 40 minutes.
- Transfer the baked potatoes to a plate and sprinkle with 30 g of Feta and 1 tbsp of Fresh thyme.
Recipe Tips
- You can reheat these potatoes in the oven for 15-20 minutes or eat leftovers cold. If reheating, add a squeeze of lemon before serving.
- Keep this dish vegan by leaving out the feta cheese.
- Turn it in to a main dish by adding some chopped up vegetables and chunks of chicken breast (or thighs/legs) or halloumi and roasting them at the same time (timing may vary though).
- Add some fresh dill before serving for some extra Greek flavours.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Dusty says
What type veggies can be added, such as mushrooms, carrots?
Dannii says
Any quicker cooking vegetables like courgettes, bell peppers and aubergine will work well.
misscrf says
I'm a bit confused. After par boiling the potatoes it says to "put in a bowl with the rest of the ingredients and mix well." but then it says after baking in the oven, to sprinkle with feta. Should the feta be mixed before baking or only sprinkled on after? Also, it says to add a lemon, quartered, but should you squeeze the juice over the potatoes, or just quarter the lemon and leave with peel on, in with the potatoes? Is that effective in giving the lemony flavor to the potatoes?
Dannii says
I have edited the recipe to make it clearer. I hope that helps.
misscrf says
Thank you!
misscrf says
Thank you for clarifying!
Cindy Scherer says
.5 lemon juice? is that 1/2 of the a lemon? 1/2 tsp or 1/2 tbsp of lemon juice??
Dannii says
Ye, 0.5 of a lemon, is half a lemon - the juice only.
Jason Rodgers says
Whenever I'm in Greece I always look forward to roast goat and Greek potatoes. I've yet to replicate it back home but I'll give this a whirl.
Renee | The Good Hearted Woman says
Potatoes and lemon are a such a great combination, and all the herbs just make everything so bright and fresh! Love it!
Shinta Simon says
Love that you add Feta to the potatoes, I'm loving this recipe idea, and the combination of flavours going on here. I'm tempted to try this out very soon.
Tanya Schroeder says
This is my favorite way to eat potatoes!
Renee | The Good Hearted Woman says
This looks so tasty, and the presentation is lovely, too. Coincidentally, I just made roasted baby potatoes with lemon and fresh herbs this week, and I love that lemon-potato combo!
Denise says
Your potatoes look amazing! I think any potato dish is so comforting and delicious, and the flavors in this dish sound wonderful.
Natalie says
Looks so delicious and perfect for BBQ season - such a great side dish!